WineYears accelerates wine ageing using physical processes
StartupRealities No 97
WineYears is a scientific research company which explores novel physical treatment processes to accelerate wine ageing. Micro-oxygenation, exposure to electricity, higher temperature, pressure, shaking, magnetism, ultrasound waves and radiation all seem to accelerate the maturation of wine.
HISTORY OF WINE AGEING
Aged wine sealed in ceramic amphorae was prized highly in Ancient Greece and Rome. However, from the 5th to the 16th century new wine was more expensive than aged wine because of the inability of merchants to store wine in airtight containers. With the spread of the cork in the 17th century and the popularisation of fortified wines (Port and Sherry), ageing became possible and prestigious again.
GLOBAL AGEING STATISTICS
Most wines do not age well: only 5% to 10% of wine improves after one year and only 1% improves after 5-10 years. As a result, about 90% of wine in the world is consumed within one year of production, while 99% of wine is drunk within 5 years.
NATURAL CHEMICAL PROCESSES
Ageing changes wine in several ways:
- reducing fuitiness;
- binding tannins (phenols), which settle as sediment at the bottom;
- loss of colour: red wine develops a slightly orange hue and eventually goes brown.
WINES THAT AGE WELL
Red wines with high levels of phenols and more concentrated wines, together with white wines that have higher acidity tend to age better and are subject to the company's research. The wines with god potential for aging include:
"Wine is a complex and sensitive liquid. It's message to us is basically 'age me if you can'. Our experiments are proceeding in full swing with some positive results to report, which increase the value of the wines and, respectively, of the wineries making these wines," said WineYears founder and CEO Winona Yearby.
WineYears is a scientific research company which explores novel physical treatment processes to accelerate wine ageing. Micro-oxygenation, exposure to electricity, higher temperature, pressure, shaking, magnetism, ultrasound waves and radiation all seem to accelerate the maturation of wine.
HISTORY OF WINE AGEING
Aged wine sealed in ceramic amphorae was prized highly in Ancient Greece and Rome. However, from the 5th to the 16th century new wine was more expensive than aged wine because of the inability of merchants to store wine in airtight containers. With the spread of the cork in the 17th century and the popularisation of fortified wines (Port and Sherry), ageing became possible and prestigious again.
GLOBAL AGEING STATISTICS
Most wines do not age well: only 5% to 10% of wine improves after one year and only 1% improves after 5-10 years. As a result, about 90% of wine in the world is consumed within one year of production, while 99% of wine is drunk within 5 years.
NATURAL CHEMICAL PROCESSES
Ageing changes wine in several ways:
- reducing fuitiness;
- binding tannins (phenols), which settle as sediment at the bottom;
- loss of colour: red wine develops a slightly orange hue and eventually goes brown.
WINES THAT AGE WELL
Red wines with high levels of phenols and more concentrated wines, together with white wines that have higher acidity tend to age better and are subject to the company's research. The wines with god potential for aging include:
- Bordeaux
- Burgundy
- Chardonnay
- Chenin blanc
- Cabernet Sauvignon
- Melnik (Bulgarian)
- Merlot
- Pinot noir
- Port
- Riesling
- Sangiovese
- Semillon
- Syrah
- Tempranillo
- Zinfandel
"Wine is a complex and sensitive liquid. It's message to us is basically 'age me if you can'. Our experiments are proceeding in full swing with some positive results to report, which increase the value of the wines and, respectively, of the wineries making these wines," said WineYears founder and CEO Winona Yearby.
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| Image: Wine ageing in California |
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